Black garlic

Japanese black garlic, also known as " Kuro ninniku , is a unique and prized ingredient, resulting from a fermentation and aging process of fresh garlic.

A complex and meticulous production

Although the exact origin of black garlic is unclear, it is widely associated with Japanese cuisine and is valued for its health benefits and complex flavor. In Japan, it is primarily produced in the prefectures of Aomori  and Ehime, where the climatic conditions and culinary tradition are most conducive to its production.

The production of black garlic involves a controlled aging process at specific temperature and humidity for several weeks. This transformation gives the garlic a tender and soft texture, a deep black color, and a slightly sweet and umami flavor, reminiscent of molasses and balsamic vinegar.

Good for the mouth, good for the body

In addition to its intriguing flavor, it is also recognized for its medicinal and nutritional virtues. Rich in antioxidants, it helps prevent cellular aging, strengthen the immune system, and reduce the risk of cardiovascular diseases. It also has antibacterial and antifungal properties.

Black garlic can be used in a variety of dishes, adding a touch of sophistication and an umami flavor to recipes such as sauces, marinades, soups, and stews. It is also delicious eaten alone.